Butternut Squash and Sweet Potato Soup
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This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
This easy-to-make butternut squash and sweet potato soup is one of my favorites, and I serve it every year for Thanksgiving. The hardest part of making it is wrestling with the butternut squash, so, to make life easy, I call for pre-cut squash from the produce department. Anytime you’re selecting pre-cut produce, make sure it’s fresh; I always grab a package from the back of the shelf, as those tend to have later expiration dates.
What you’ll need to make Butternut Squash and sweet potato soup
Step-By-Step Instructions
To begin, melt the butter over medium heat in a large pot and add the onions.
Cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot.
Bring to a boil, then cover and reduce the heat to low.
Simmer until vegetables are very tender, about 15 minutes.
Add the diced apple and honey.
Purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dishtowel to allow the heat to escape. Pour the blended soup into a clean pot.)
Stir in the cinnamon, mace, nutmeg, and heavy cream.
Bring to a simmer, then taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. To thicken the soup, simmer over low heat until desired consistency is reached.
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Butternut Squash & Sweet Potato Soup
This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
Ingredients
- 3 tablespoons unsalted butter
- 2 cups roughly chopped yellow onions
- 2 pounds pre-cut butternut squash
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1½ pounds before peeling)
- 8 cups chicken broth
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into ½-inch pieces
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream
Instructions
- Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
- Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
- Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 359
- Fat: 18 g
- Saturated fat: 10 g
- Carbohydrates: 43 g
- Sugar: 19 g
- Fiber: 5 g
- Protein: 9 g
- Sodium: 816 mg
- Cholesterol: 59 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I was not expecting such a sweet soup. It was very good but tasted much more like a dessert soup than a main course or appetizer. Maybe now that I know that I will like it better.
It was easy and wonderful came out perfectly. It’s good recipe great for a fall day. Pretty easy to make
What can I use in lieu of Mace. Never used it or likely to. Hate buying spices I rarely use. Help please.
Thank you.
Hi Sunny, you can just omit the mace — the soup will still taste great!
Would sage work well with the flavours? I’m a sucker for squash and sage together.
Sure!
I’ve made many different butternut squash soup recipes. This one is superior to any I have ever made! Perfect balance of spices, sweetness and creaminess!
Hi Jen,
Please what is the size, color, and brand of the beautiful blue pot pictured here in your butternut squash soup recipe?
Thank you.
Hi Terry, That’s a 5-1/2-quart Le Creuset Dutch oven. I believe that color may have been discontinued, but there are a number of other options that are similar.
If I freeze this soup, how long will it last? Thank you 🙂
It should last nicely for about 3 months in the freezer. Hope that helps!
I left out mace, apple and cream. Still delicious. I have made 2 batches and shared with family as well as frozen some.
This is hands-down the best butternut squash soup I’ve ever made. Yes, it was the end of March and not the season for it, but in these stressful days, it just tasted so good. Perfect combination of veggies and spices and a little cream isn’t going to hurt anyone at this point.
Can I substitute Chicken Stock for Chicken Broth? If so, any other adjustments needed?
Sure, that will work with no other adjustments. Hope you enjoy!
Thank you! The family loved absolutely loved it! We can’t wait for tomorrow to have another bowl! No leftovers to freeze it was so good!
Oh my goodness this soup is so delicious, and I tasted it before I added the cream! I used 2X the amount of butternut and sweet potato, but only multiplied the rest of the recipe by 1.5. So good!!
This soup was so good! My husband and I couldn’t stop eating it right from the pot on the stove. I couldn’t find mace at the store but the soup was still delicious. I can’t wait to eat the leftovers! Thanks for all your great recipes!